Stuffing Mix Zucchini Casserole Recipes

SUMMER ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
• In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
• Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

CHICKEN ZUCCHINI CASSEROLE

Steps:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
• Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
• Drain zucchini well and set aside.
• In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
• Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
• Add zucchini and stir mixture gently until combined.
• Spoon mixture into prepared 1 1/2-quart casserole.
• In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
• Sprinkle stuffing cubes evenly over top of casserole.
• Bake for 25 to 35 minutes or until hot and bubbling.

ZUCCHINI CASSEROLE WITH STUFFING

Steps:

• Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
• Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
• In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
• In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
• Bake for approximately 25 minutes or until stuffing is lightly browned.

MOM'S ZUCCHINI CASSEROLE

Steps:

• Preheat your oven to 350 degrees. Prepare a large casserole dish with cooking spray and set aside.
• In a large pot boil salted water and add zucchini. Cook for 5-7 minutes. Drain in a colander in the sink until needed.
• In a large skillet melt butter. Add onions and carrots. Saute until tender. Transfer to a paper towel lined plate. Set aside.
• In a seperate bowl remove 1 1/4 cups of the stuffing mixture and set aside remainder. In a large bowl combine mushroom soup, sour cream and 1 1/4 cup of the stuffing mixture. Add onion mixture and stir until blended. Add zucchini and stir gently until coated. Dump into your prepared dish.
• In a medium sized skillet melt butter and add remaining stuffing mixture. Saute until browned. Spread over top of the casserole. Bake for 35-40 minutes.

ZUCCHINI CASSEROLE

Steps:

• Cook zucchini and onion in salted water for 5 minutes. Drain. Combine mushroom soup, sour cream and carrots and mix into zucchini and onion mixture. In separate bowl, combine melted butter and stove-top stuffing.
• Use half of stuffing to line greased casserole dish. Put zucchini-carrot mixture on top of stuffing. Top with remaining half of stuffing.
• Bake at 350 degrees Fahrenheit for 30 minutes.

STUFFING MIX ZUCCHINI CASSEROLE

Steps:

• Boil zucchini until tender (drain).
• melt 4 table butter in sauce pan cook the carrots and onions till tender.
• Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
• Gently stir in zucchini
• Place in 1 1/2 quart baking dish.
• Sprinkle remaining stuffing over top.
• Bake at 350 F for 45 minute.

CHEESY ZUCCHINI & STUFFING CASSEROLE

Steps:

• Heat oven to 350°F.
• Prepare stuffing mix as directed on package. Cut zucchini into 1/4-inch-thick slices. Place zucchini slices in 13x9-in. dish.
• Cook 2% Milk VELVEETA and butter in saucepan on medium heat 5 min. or until melted. Add sour cream; mix well. Pour over zucchini; top with stuffing.
• Bake 25 to 30 min. or until heated through.

SQUASH STUFFING CASSEROLE

Steps:

• Preheat oven to 350 F
• In a large sauce pan, add squash and zucchini with enough water to cover the top of them and bring to a boil on medium-low heat
• Cover pan with lid and boil until just tender - about 6 minutes
• Drain well and set squash aside
• In a large bowl, combine boxed stuffing mix, finely diced onion, cream of mushroom soup and sour cream and stir well
• Add squash and zucchini into stuffing mixture and stir
• Grease an 8x11 casserole dish and pour mixture inside, topping with cheddar cheese
• Bake for 25-30 minutes, or until thoroughly heated throughout
• Enjoy!

CHICKEN & ZUCCHINI STUFFING MIX CASSEROLE

Steps:

• Preheat oven to 350°. Spray casserole dish with non-stick cooking spray. Cook ground chicken and diced onion over med-high heat until thorougly cooked through. Drain if necessary. In mixing bowl stir together melted butter and dry stuffing mix until combined. Reserve 1/2 cup of stuffing mixture for topping. Add to mixing bowl with stuffing mix: zucchini, cream of celery soup and sour cream. Stir to combine all ingredients. Spread mixture into prepared pan. Top with reserved stuffing mix. Bake in oven approximately 25 minutes.

CHICKEN ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
• If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Boil zucchini and onion for 5 minutes, drain.
• In separate bowl, stir melted butter into stuffing mix.
• Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
• Mix sour cream and cream of chicken soup into drained zucchini and onions.
• Poor zucchini mixture over first layer of stuffing mix.
• Top with remaining stuffing.
• Bake at 350 degrees for 30 minutes, uncovered.